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Comox Camembert

  • Made from pasteurized cow's milk

  • Country of origin: Canada

  • Region: Quebec

  • Family: Camembert

  • Type: soft, artisan, soft-ripened

  • Fat content: 28%

  • Texture: buttery, chalky, creamy, soft, soft-ripened and supple

  • Rind: bloomy

  • Colour: pale yellow

  • Flavour: buttery, creamy, mushroomy

  • Aroma: milky, mushroom, pungent

  • Producers: Natural Pastures Cheese Company

Comox Camembert is a soft bloomy rind cheese that takes its name after Comox, a small town near Courtenay, Vancouver Island. This is also the hometown of Natural Pastures Cheese Company, the maker of the cheese.

Comox Camembert exemplifies how authentic Camembert should be. It has a tender and off-white bloomy rind with the presence of slight reddish-brown pigmentation indicating the ripeness of the cheese. The texture is creamy, rich, supple from edge to the centre without being runny or uneven. And the flavours are a delicate note of mushroom with an acceptable whiff of ammonia and milky accents.

This is an award-winning cheese having been a finalist at the 2011 Canadian Cheese Grand Prix.

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